Photo: Annabelle Breakey; Styling: Randy Mon
Total Time
30 Mins
Serves 4 to 6

A traditional Mexican mole sauce takes hours, but we tinkered with it and came up with a version that achieves similarly deep flavors in a fraction of the time.

How to Make It

Step 1

Heat a grill to high (450° to 550°). Meanwhile, heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until softened, about 3 minutes. Stir in spices, sesame seeds, and almonds and cook, stirring, until fragrant, about 1 minute. Stir in tomato purée, broth, and chocolate chips.

Step 2

Reduce heat to low and simmer, stirring often, until flavors develop and sauce thickens and darkens slightly, about 10 minutes. Purée in a blender with 1/2 cup water until smooth, about 30 seconds.

Step 3

Pour 1 cup mole sauce over chicken in a medium bowl and toss to coat.

Step 4

Grill chicken, turning once, until browned, about 8 minutes. Set chicken on a serving plate and sprinkle with minced chile and cilantro leaves. Serve with remaining mole sauce and lime wedges.

Step 5

*Fruity, mild New Mexico chile powder is available at well-stocked grocery stores and Latino markets, but if you can't find it, you can leave it out and still have a flavorful dish.

Ratings & Reviews

Clodean's Review

September 08, 2014
Quick and easy and very flavorful.

DebWarren's Review

March 25, 2014
Excellent. A real keeper. Only deviation from the recipe was the use of crushed fire-roasted tomatoes (didn't have purée at last minute). Used a portable electric grill.